Add a little sunshine to your dinner with these bright and sunny crab cakes that also have little kick to them. These delicious crab cakes are made with fresh crab, sweetened with fresh mango, and served with sweet and spicy creamy sauce. A perfect treat for spring dinners.
I hope everyone is enjoying this spring time and having a wonderful weather.
I love this time when the weather flip flop between cold and hot is over and scalding, humid heat of summer hasn’t began yet. Being in Florida, we don’t get a lot of the mild, low-humidity days so we really appreciate it. Little man and I spend as much time outside as possible, just enjoying the weather before it becomes intolerable.
I’ve been in a great mood because of this beautiful spring we’re having. That’s what the weather does to you, it can make or break your mood and it can inspire some delicious dinner ideas. Every season inspires baking and cooking recipes and spring inspired the prettiest dishes. It’s always bright, sunny, fresh, and flavorful.
On a beautiful Wednesday morning a couple of weeks ago, I decided to run over to the farmer’s market. Farmer’s markets are like a nice stroll in a park for me, except you end up leaving with a bunch of delicious goodies.
During my visit to the market, I scored some wonderful fresh seafood and some gorgeous fruit. I got myself some crab meat and scallops that were literally right off the boat. That’s the nice thing about living close to the coast, lot’s of fresh seafood.
The second I got home with my bounty, crab cakes were on the menu for lunch. I wanted to brighten them with sweet mango and of course, if you’ve got sweet, there needs to be a kick of spicy!
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Spicy Mango Crab Cakes
- Crab Cakes:
- 1 lb crab meat
- 1/3 cup bread crumbs
- 1 Tbsp minced fresh parsley
- 1/2 cup finely diced mango
- 1 egg
- 3 Tbsp mayo
- 1 tsp lemon zest
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- About 1/4 tsp cayenne pepper depending on how much heat you want
- 2 Tbsp mayo
- 2 Tbsp sour cream
- 1/2 tsp Dijon mustard
- 1 Tbsp minced parsley
- 1/4 cup finely diced mango
- 1 tsp lemon juice
- 1/2 tsp sugar
- Pinch of cayenne
- Combine all the ingredients for crab cakes in a mixing bowl. Using a spatula, fold all ingredients together until completely incorporated.
- Preheat a cooking pan over medium heat. Add a couple of tablespoons of vegetable oil. (You can use canola if you prefer.)
- Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.)
- Cook crab cake patties until golden brown on each side. (5-7 minutes on each side or a couple of minutes less for smaller crab cakes.) Take off heat.
- Sauce: Mix all the ingredients for the sauce in a small bowl until smooth and completely incorporated.
- You can top off the crab cakes with leftover mango if you had any left.
These look incredible! So many people (and restaurant chefs) make dry, overly bready crab cakes and I find them so unappealing. I can tell yours are nice and moist. I can only get canned crab, or the fake kind, blech, where I lives, so you seriously are lucky! Love the sauce too.
That means so much! Thank you, Mimi.
Carole from Carole's Chatter says
Hi Lyuba, this would be a great addition to the stone fruit heme over at Food on Friday (which is on right now). Each month there are 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter
Thank you for the invitation, Carole! I’ll make sure to stop by!
Timothy Brown says
What if I want to double the recipe? Same time? Thank you for the recipe!
Doubling the recipe will produce more crab cakes but won’t change cook time. You can use two pans at once if you want. Cook time will only change if you make them bigger but I wouldn’t recommend that because they might fall apart on you from being too big.